500gm of rice.. use the Italian Arborio rice and you can find it at most supermarkets.
A cup of dried mushrooms – if possible get the dried “Italian Porcini” mushrooms.
A large Mozzarella cheese
½ a chicken stock cube
2-3 tablespoons of grated Parmesan cheese
A pat of unsalted butter
A dash of salt and freshly ground black pepper.
Soak the dried mushrooms in just enough boiling water to cover them, add a pinch of salt and leave for approximately one hour to soften.
Chop up the softened dried mushrooms and squeeze out the excess liquid into a cup.
Fry up the mushrooms with the butter in a non-stick frying pan for about 8-10 minutes adding a little of the chicken stock to keep them moist.
In the meantime cook the rice adding a little salt and cook for about 25-30 minutes until the rice is still slightly hard and firm ( A suggestion – today you can find partly-boiled rice in all the supermarkets and this makes it so much easier ).
Beat up the egg into a bowl adding the Parmesan and a little extra (melted) butter it makes it so much easier to mix with the egg and Parmesan cheese).
Find a nice oven dish that you can serve directly at the table.
Start with a layer of the rice mixture, then the sliced mozzarella and then a little of the mushrooms.
Keep layering the three and at the top, sprinkle more Parmesan and a few flakes of butter.
Heat your oven to 200° and let it bake for about 25-30 minutes until you see a nice golden crust forming on the top.